I’m happy to be introducing you to a new segment on my blog: Foodie Friends Friday. I have many friends who are always serving up tasty dishes and I’m happy to be introducing them to you! My first guest is my friend Connie. We have known each other since we were in the single digits. We have been through it all together and our friendship grows every year. We even had our first children within months of each other! She is a great friend and she has great taste. Enjoy her post!

{Connie’s Chicken Enchiladas}

Foodie Friends Friday: Connie's Chicken Enchiladas

When asked by Katrina to make a dish for Foodie Friends Friday I was very excited and for a minute stumped.  What would I make?  For the answer I went to my husband. I asked him if there was one recipe I could show on a food blog which one should I choose? He said, “Ooohhh your chicken enchiladas!”  Of course, it’s my go-to meal for so many getogethers- the comfort food for when you just don’t care how many calories are on your plate.  A great accompaniment would be Katrina’s Guacamole. So let’s get started.

The Filling: chicken, sour cream, cheese, onions, pepper and parsley. Use either a rotisserie chicken, leftover baked or fried chicken, or about 3 breasts (1 lbs to 1 ½ lbs).  Saute the onions and then add the rest of the filling mixture.

Foodie Friends Friday: Connie's Chicken Enchiladas

The Sauce: Tomato sauce, roasted red peppers, diced chilies, garlic, cumin, chili powder, and oregano.  For the tomato sauce I use a (14.5 oz.) can of diced tomatoes with garlic and onion in the can and blend them in a food processor or blender.  In a separate pan mix all the sauce ingredients and let simmer for about 5 to 10 min.  However thick you like your sauce.

Foodie Friends Friday: Connie's Chicken Enchiladas<

Assembly: dip the tortilla in the sauce, both sides.  Fill the tortillas with the chicken filling, wrap the tortillas and place in a 9×13 pan seam side down.  You will end up with 8 enchiladas.  Pour the remainder of the red sauce on the top of the enchiladas.  After baking top with cheese, Enjoy!

Foodie Friends Friday: Connie's Chicken Enchiladas

Foodie Friends Friday: Connie's Chicken Enchiladas

Connie's Chicken Enchiladas Recipe


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  • 1-1 ½ lbs. of cooked chicken, shredded
  • 1 medium onion or 1 large shallot, chopped (1/2 cup)
  • ½ cup sour cream
  • 1 cup shredded Mexican cheese, 4oz
  • 2 Tbsp. of chopped fresh parsley
  • ¼ tsp. pepper
  • 1/3 cup roasted red pepper, chopped
  • 1 Tbsp. chili powder
  • 1 ½ tsp. chopped fresh oregano or ½ tsp. dried oregano
  • ¼ tsp. ground cumin
  • ½ can of diced green chilies
  • 1 clove garlic, finely chopped
  • 1 can, 14.5 oz. diced tomatoes with onion and garlic, pureed in blender/food processor
  • 8 to rtillas


  • Heat oven to 350 degrees
  • Sauté’ onions, stir in chicken, sour cream, shredded cheese, parsley and pepper.
  • Heat tomato sauce, roasted red peppers, green chilies, chili powder, cumin, oregano, garlic.
  • Transfer red sauce to a pie plate.  Dip each tortilla into sauce, and coat each side.
  • Spoon about a ¼ cup of chicken filling into each tortilla, roll and place seam side down into a 9X13 pan.  Pour remaining sauce over enchiladas.
  • Bake uncovered about 20 min or until bubbly.  Garnish with shredded cheese and sour cream.
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes